Skillet Tamale Pie

Makes: 4 servings

Time: 45 minutes

It’s not that I don’t love making actual tamales, but this retro casserole is a much more realistic endeavor for a weeknight dinner. Masa harina gives the topping that authentic tortilla flavor, but regular cornmeal is a fine substitute. For possible additions to the batter, see the Spicy Skillet Tamale Pie variation that follows, as well as the list of corn bread stir-ins.

• 1 cup masa harina or fine- or medium-grind cornmeal
• 1½ cups hot water or more as needed
• Salt
• 2 tablespoons olive oil or more as needed
• 12 ounces ground beef, pork, or lamb
• Black pepper
• 1 onion, chopped
• 1 tablespoon minced garlic
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 8 plum or 4 large ripe tomatoes, chopped, or 2 cups chopped drained canned tomatoes
• 3 cups fresh or frozen corn kernels
• ½ teaspoon baking powder
• ¼ cup chopped fresh cilantro for garnish

1. Heat the oven to 400°F. In a medium bowl, combine the masa, hot water, and a large pinch of salt; stir with a fork until smooth.

2. Put the oil in a deep ovenproof skillet (cast iron is ideal) over medium-high heat. When hot, add the meat, sprinkle with salt and pepper, and cook, stirring and breaking up any clumps until nicely browned, 5 to 10 minutes. Lower the heat a bit, add the onion and garlic, and cook, stirring occasionally and adding more oil if the mixture starts to look dry, until the vegetables soften, about 5 minutes. Stir in the chili powder, cumin, tomatoes, and corn and turn off the heat.

3. Stir the baking powder into the cornmeal mixture until it’s completely incorporated. The mixture should be the consistency of thick pancake batter; if not, add a little more water. Spoon the batter into the skillet on top of the filling and spread it around a bit. Bake for 20 to 25 minutes, until the corn bread has cracked and turned golden and is cooked all the way through (a toothpick inserted into the corn bread should come out clean). Garnish with the cilantro and serve hot or at room temperature.

Cheesy Skillet Tamale Pie Stir 1½ cups grated Jack cheese into the skillet along with the tomatoes and corn.

Spicy Skillet Tamale Pie An addition of heat to both layers. Substitute fresh (Mexican) chorizo (removed from the casing) for the meat. Add 1 minced fresh chile, like jalapeño or serrano, to the masa mixture in Step 1.

ITALIAN TAMALE PIE Substitute Italian sausage (removed from the casing) for the meat. Substitute 1 teaspoon hot red pepper flakes for the chili powder and cumin and basil for the cilantro.